Pumpkin coconut soup
Serve this soup piping hot from the pot or enjoy it as achilled appetiser.
Ingredients (serves 4)
700g pumpkin (skin and seeds removed)
1/2 cup of cooked brown rice
50g mix of green peas, sweet corn and diced carrots
400ml coconut milk
700ml hot water
Sea salt and pepper to taste
2 tablespoons of virgin olive oil
1 sprig of rosemary
1. Slice and steam the pumpkin until it’s cooked through(you can also do this by putting the sliced pumpkin underhigh heat in a microwave for five to six minutes).
2. Place the pumpkin, brown rice, peas, sweet corn, carrots,coconut milk, hot water and salt and pepper in a blenderand blend until thick and even.
3. Warm up the olive oil in a small pan on low heat. Putthe rosemary in and stir until fragrant, then stir the oil androsemary combination into the soup.
4. Drizzle with an extra spoonful of coconut milk to serve.Garnish with watercress or mint leaves if you like.